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Bread

Vidalia Onion Cornbread Recipe

June 7, 2019 by Lisa Pinney

Y’ALL…

I think Vidalia Onions are

a part of my DNA makeup!

A friend posted a picture

of this Vidalia Onion Cornbread

and when I picked my jaw up

off the floor,

I immediately ran to the kitchen,

grabbed an onion and my iron skillet

and “went to town” as my Grandad

would have said!

 

I did make this recipe my own and

 that’s why this recipe is

so great!

I use a cornbread mix, but

if you make your cornbread

“all the way” from corn meal

you can do that too!

I think it would also be great

using Jiffy Cornbread mix that’s

a bit sweet…

or you could add jalapenos,

green onions, cheese…

the options are endless!

 I’m going to try this

with my Broccoli Cornbread Recipe

and I’ll report back!

 

And on a rather wacky note,

who remembers the song ‘Vidalia’ from

that country crooner Sammy Kershaw…

 

Ain’t nothin’ so precious as a first born child
What to call their little angel
They wondered for awhile
Your dear mama Violet
And your proud daddy Dale
I know when they named ya
They surely meant well (but)
Vidalia, Vidalia
Girl won’t you tell me why
Sweet Vidalia
You always gotta make me cry…
If you haven’t heard that one,
You’ve just gotta look it up and have a listen!
Print

Vidalia Onion Cornbread Recipe

  • Author: Lisa Pinney

Ingredients

Scale

1 large Vidalia Onion, Slice into rings

4 TBSP butter

2 TBSP vegetable oil

Recipe on my Aunt Jemima Cornbread Mix:

2 cups cornbread mix

2 eggs

2 TBSP oil

1 1/2 cups buttermilk

Instructions

Preheat oven to 400 degrees.

Slice Vidalia onion into rings and set aside. Chop the remaining onion pieces to use to fill in the spaces in the skillet.

Place skillet over medium heat and add the butter and oil; melt and remove from heat.

Add the onion rings in a single layer in the skillet and fill in the small spaces with the chopped pieces.

Cook over medium heat 5-7 minutes until the onion is browned a bit and softened.

Mix the remaining ingredients for the cornbread batter.

Pour batter over the onions and spread out lightly with a spoon.

Bake on 400 degrees for 25-30 minutes until brown.

Remove from oven and allow to sit for 5 minutes.

Turn out onto serving plate.

Slice and enjoy!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

This is how the

deliciousness begins!

 

Place 4 TBSP Butter

and 2 TBSP vegetable oil

in your 12″ iron skillet…

Melt over medium heat…

Placed the sliced onions

in the skillet like so…

Cutting up the smaller

onions pieces and

filling in the spaces

that aren’t large enough

for the onion rings…

Cook over medium heat for about 5-7

minutes to allow the onions to

brown and soften a bit…

I made my cornbread per

my package directions…

so you can use your

favorite cornbread recipe

or the one below!

It will look perfect like this!

Pour the batter over the onions…

Some of the oil and butter

will come up through the

batter but it’s just fine…

After baking on 400 degrees

for 25 minutes…

It will be a lovely shade

of brown like so…

After allowing the cornbread to

rest for a few minutes…

Place a plate over the skillet

and flip it over so that

the cornbread is right-side-up

in the plate…

Yep…be still my heart…

It is perfect!!

I served it with my Instant Pot

Stuffed Peppers and

a side salad….

Vidalia, Vidalia
Girl won’t you tell me why
Sweet Vidalia
You always gotta make me cry...

 

Tears of Joy, Vidalia…

big ole tears of joy…

Print

Vidalia Onion Cornbread Recipe

  • Author: Lisa Pinney

Ingredients

Scale

1 large Vidalia Onion, Slice into rings

4 TBSP butter

2 TBSP vegetable oil

Recipe on my Aunt Jemima Cornbread Mix:

2 cups cornbread mix

2 eggs

2 TBSP oil

1 1/2 cups buttermilk

Instructions

Preheat oven to 400 degrees.

Slice Vidalia onion into rings and set aside.

Chop the remaining onion pieces to use to fill in the spaces in the skillet.

Place skillet over medium heat and add the butter and oil; melt and remove from heat.

Add the onion rings in a single layer in the skillet and fill in the small spaces with the chopped pieces.

Cook over medium heat 5-7 minutes until the onion is browned a bit and softened.

Mix the remaining ingredients for the cornbread batter.

Pour batter over the onions and spread out lightly with a spoon.

Bake on 400 degrees for 25-30 minutes until brown.

Remove from oven and allow to sit for 5 minutes.

Turn out onto serving plate.

Slice and enjoy!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Filed Under: Uncategorized

Skillet Broccoli Cornbread Recipe

April 29, 2019 by Lisa Pinney

Every couple of years I’ll come across this recipe that is old, tattered and handwritten on a scrap of paper and I’ll crave it once again! 

And on a side-note..aren’t those STILL the BEST recipes in the world!

This time, Mama said, “You should bake it in that big iron skillet and it will be even better”…

The ONLY thing to remember is that Mama is ALWAYS right!

…

Read More

Filed Under: bread

Conecuh Grands Biscuit Bake Recipe

March 9, 2019 by Lisa Pinney

A Couple of weeks ago, I posted an incredible recipe using Grands Biscuits with Spinach Dip…(and the angels sang!)

Well, because I had originally purchased a case of Grands Biscuits, I pondered about what morning delicacy I could made along the same lines…

I totally love my Conecuh Cresent Bake so, I thought surely, the filling would work with the Grands…

I was totally right!!

…

Read More

Filed Under: bread, breakfast

Guinness Banana Bread Recipe

March 1, 2018 by Lisa Pinney

If you’re like me and are always searching for ways to use those over-ripe bananas and your extra Guinness …well, maybe just the over-ripe banana part only applies…

Whatever the current situation, this bread turns out quite yummy!

…

Read More

Filed Under: bread, dessert

Conecuh Sausage Cornbread Recipe

January 6, 2016 by Lisa Pinney

Conecuh Sausage… Be still my heart!

We had a coworker tell us recently that he’d never had them…

The phones stopped ringing…we all stared with our mouths open…

I believe a few people fainted…

Bless his heart … He’s from Virginia..:))

The next day, we brought in a breakfast spread complete with biscuits, gravy, grits and Conecuh Sausage …

He said he loved it all but I think he was frightened to say anything else!

Now we’ve added these amazing sausage to our cornbread making it a great side for a bowl of soup or just a meal in itself!

…

Read More

Filed Under: bread

Lisa’s Apple Pie Biscuits Recipe

October 9, 2014 by Lisa Pinney

IMG_7928
Fall has got to be my very favorite time of year!

The weather was just wonderful this past weekend and has me wanting to bake everything apple, pumpkin and sweet potato!

Well, I’ll pace myself and we’ll start with these most wonderful Apple Pie Biscuits–

you may want to try them for your upcoming weekend brunch!

You’re welcome!  🙂

…

Read More

Filed Under: dessert

Fried Pies & Fireflies Tomato Gravy and Homemade Biscuits Recipe

December 12, 2012 by Lisa Pinney

 
My Momma loooovvveeesTomato Gravy  
Especially with homemade buttermilk biscuits!
I hope you enjoy this very, very Southern tradition 
from my collection.
 
Tomato Gravy 
1/2 cup plain flour 
(if you find Kentucky Colonel flour in your grocery store, I highly recommend it for just about anything savory you’re cooking with flour–it’s seasoned and just wonderful!)
1/2 stick butter
2 cups beef broth
1 can diced tomatoes
salt & pepper
  Place the flour in a frying pan.  
Add a generous amount of salt and pepper.   
On medium-high, brown the flour, 
stirring constantly so that it won’t burn.  
When it gets to a beautiful brown color, 
add the butter and turn the heat down to medium-low.  
Stir well until smooth.  Add the broth next and stir well.   
Add in the tomatoes and stir until the gravy is 
the thickness you want.  
Serve with homemade buttermilk biscuits.   
 
Here we go:

Add the flour to your frying pan..

Look at these ingredients just waiting 
to become something amazing!  

You’ll patiently stir the flour until it becomes a 
gorgeous brown color…
then throw in the butter…


You’ll turn the heat down and stir until smooth…


Next pour in the beef broth…


Look how beautiful it has become!!  🙂


Next add the tomatoes…


Wow!  
Tomato Gravy is served!  

 


Homemade Buttermilk Biscuits

3 cups self-rising flour
1 stick butter
1/2 cup vegetable oil
1 cup buttermilk
extra flour for rolling out the biscuits

Preheat oven to 400 degrees. 

I cook my biscuits in an iron skillet. 

I place a couple of TBSP of oil in the skillet and 
set it in the oven to heat up while I get the biscuits ready.  
Place flour in large bowl.  
Grate 1 stick of butter into bowl next and 
give it a few stirs to combine.  
Next add the oil and buttermilk.  
If it’s a little dry, add some warm water.  
You’ll want to stir until the flour is all combined and a bit sticky. 

You’ll turn the dough out onto a generously floured surface next.  
I just pinch off enough to make a good 
round biscuit and roll in a little flour.  
Get the skillet out of the oven and add the biscuits 
as you roll them, sides touching. 
When the skillet is full, brush the tops with a little vegetable oil. 

Bake for about 20 -25 minutes until brown. 

Grate the butter…


So pretty!

Add it to your bowl..


Add your flour next and stir a little to combine…


Add the buttermilk and the oil…


Stir until combined and sticky…


Turn out onto floured surface…


I usually roll mine as in the directions above, 
but today I decided to cut them…


Like this…


Into squares…
Not sure why…
Some days it’s just like that…


Remove the hot skillet from the oven…


Place the biscuits in the skillet and brush with some oil…


Bake 400 degrees about 20-25 minutes, 
until they are golden brown.  


Enjoy with that thick, rich tomato gravy! 

 

Filed Under: Uncategorized

Lisa’s Sweet Potato Biscuits Recipe

October 16, 2012 by Lisa Pinney

 I really love my truck! I’ve had it for a couple of years now and we’re very comfortable with each other. 🙂

It has a great air conditioner…

very important…
I am a Southern Girl and 
I do no like to “glisten” at all….

***WARNING***THE NEXT IMAGE BELOW MAY BE DISTURBING TO MOST READERS—
AND MOST IMPORTANTLY TO ME….

Had to post this most horrible picture of me at the Lake 
to really have you understand my intolerance 
to the Florida heat…
I’m really not covered up with that quilt…that would be silly…
that is a frozen ice pack on my head….
I was holding another one on my lap…
I did not have to do anything but walk from the truck 
and sit in the chair…
I then proceeded to melt…
I promised I would go and not whine…
the mechanic states even if I didn’t say anything, this picture of me is doing a lot of whining…
just saying
Ok, I digress….
back to the  truck…
 
It has a great heater in the winter….
so that I’m not whiny and seeing my breath 
on my way to work…
Yes, sometimes even extreme cold can 
also bring out my whinyness… I think I have a “Goldilocks complex”–
everything has to be “just right”…
wow–
and people put up with me…
go figure!
 
 
It has a back seat to accommodate my grand babies…

 

 


It has a back window that goes up and down electronically that the grand babies love to climb through into the bed of the truck to play…

And Ford…bless their hearts, installed a great “purse hanger” on the side for me…:)

Well, this is what I use it for, 

and it has come in handy many, many times!
 
The mechanic used it to tie things down 
when I was moving stuff the other day…

I was so glad he found a use for those purse hangers too…

he just sighs when I hang my purse and grocery sacks there…
not sure why… 🙂



Sharing with you today my Sweet Potato Biscuit creation… 
it’s delicious! 




Lisa’s Sweet Potato Biscuits

1 pkg frozen biscuits
1 can Bruce’s Baked Sweet Poatoes
1/2 cup brown sugar
1 TBSP brown sugar
1/2 stick butter
  1/2 cup chopped pecans

On wax paper, lay 12 of the frozen biscuits and let them thaw.  

Sprinkle flour over them and 
mash them together to form a rectangle.  

Melt the 1/2 stick of butter.  

Mix butter with the can of sweet potatoes, 
brown sugar and cinnamon.   

Spread this mixture over the biscuit rectangle.  
Sprinkle the pecans on next.  
Roll dough up in jelly-roll fashion.  
Cut the roll into 1 inch slices and place in iron skillet or baking pan, sprayed with cooking spray.  
Bake 375 degrees 20-25 minutes.  

 Glaze:
Meanwhile, make glaze with 1/2 cup confectioner’s sugar,
 2 TBSP milk, and 1 tsp vanilla.  
Whisk until smooth and pour over hot biscuits.  
YUM!!    
The cast of characters:
 
The pecans that didn’t make the group picture…
 
 
Lay the biscuits out on the wax paper to thaw…
 
When thawed, sprinkle with flour…
 
 
Now mush them together to form a rectangle…
the fun part…
 
Combine the potatoes, melted butter,
 
 
brown sugar and cinnamon….
 
Spread over the biscuits…
 
 
Top with the chopped pecans…
 

This is tricky, messy part…rolling it all up…

 

 
It won’t be pretty, but it will be ok…
 
Cut the roll into 1 inch slices…
 
 
 
and place in a skillet or baking pan..
 
Again, messy–but the end result will be just fine….trust me…
 
 
Bake 375 degrees about 25- 30 minutes until nice and brown on the edges. 
 

Mix the glaze ingredients and pour over the biscuits while hot…



So yummy served with a side of bacon or sausage!!

Filed Under: Uncategorized

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Fried Pies & Fireflies started in 2011 as a way for southern cook, Lisa Cook, to share her recipes with family and friends. Let's dig deeper →

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